Food and Fermentation Industries >

2024 , Vol. 50 >Issue 23: 141 - 147

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037972

Preparation of chitosan/pectin-bovine collagen peptide nanoparticles and analysis of their slow-release properties

  • WANG Xinyu ,
  • YANG Zeyao ,
  • WANG Jiangxue ,
  • CAO Songmin
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  • (School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)

Received date: 2023-11-16

  Revised date: 2024-01-05

  Online published: 2024-12-27

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Abstract

Bioactive peptides have attracted much attention because of their rich biological activities, but they are susceptible to structural changes due to gastrointestinal digestion, which reduces their bioavailability in the body.In this study, chitosan/pectin nanoparticles were prepared for the embedding of bovine collagen peptides using the electrostatic self-assembly method, which endowed bovine collagen peptides with slow-release in the gastrointestinal tract and achieved the purpose of enhancing the stability of bovine collagen peptides.In this study, based on a one-way test, the response surface optimization test was conducted with the embedding rate of bovine collagen peptides as an indicator, and the optimal preparation conditions of nanoparticles were obtained as chitosan concentration of 13 g/L, pectin concentration of 50 g/L, chitosan/pectin mass ratio of 3∶2, and pH 3.0.The resulting chitosan/pectin nanoparticles achieved an embedding rate of bovine collagen peptides of (92.56±1.76)%.The results of simulated gastrointestinal digestion experiments showed that the retention of encapsulated bovine collagen peptides in simulated gastric and simulated intestinal fluids reached (96.16±0.76)% and (73.11±1.08)%, and the protective effect of bovine collagen peptides in simulated gastric fluid was significantly higher than that in simulated intestinal fluid.Results showed that nanoparticles prepared from chitosan/pectin could significantly improve the gastrointestinal digestive stability of bovine collagen peptides and help to achieve their targeted release in the small intestine, which was promising for application.

Key words： chitosan; pectin; bovine collagen peptide; nanoparticle; slow-release properties

Cite this article

WANG Xinyu , YANG Zeyao , WANG Jiangxue , CAO Songmin . Preparation of chitosan/pectin-bovine collagen peptide nanoparticles and analysis of their slow-release properties[J]. Food and Fermentation Industries, 2024 , 50(23) : 141 -147 . DOI: 10.13995/j.cnki.11-1802/ts.037972

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